CN103740529A - Process for producing osmanthus fragrans Chinese pear fruit wine - Google Patents
Process for producing osmanthus fragrans Chinese pear fruit wine Download PDFInfo
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- CN103740529A CN103740529A CN201410013975.8A CN201410013975A CN103740529A CN 103740529 A CN103740529 A CN 103740529A CN 201410013975 A CN201410013975 A CN 201410013975A CN 103740529 A CN103740529 A CN 103740529A
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Abstract
The invention discloses a process for producing osmanthus fragrans Chinese pear fruit wine, which belongs to the field of agriculture product machining. The wine is made by fermenting Chinese pear and osmanthus fragrans as main materials, the sour and sweet fruit taste of the Chinese pear, the sweet fragrance of the osmanthus fragrans, and the healthcare effects of the two materials are retained. The invention mainly focuses on research on novel fruit wine which is made by mixing and fermenting the Chinese pear and the osmanthus fragrans. The process comprises the following steps: juicing fresh Chinese pear as a raw material, wherein the ratio of juice to water is 1:(0.5-1.5), adding 3-5g of dried golden osmanthus fragrans into each liter of the fermentation liquid, subsequently inoculating activated grape wine high-activity yeast to brew the osmanthus fragrans Chinese pear fruit wine, wherein the fermentation condition is that the fermentation period is 6-8 days, the main fermentation temperature is 18-22 DEG C, the initial adjusted sugar degree is 20-22%, the initial pH value is 4.0-4.5, and the yeast inoculation amount is 6-10%, and the alcoholic strength of a fruit wine finished product brewed under such conditions is about 10-11% (v/v), and the wine is pure and gentle in taste, transparent and clear in color, thick and long-lasting in fragrance, thick in fruit fragrance and soft and tender in wine fragrance.
Description
Technical field
The invention belongs to field of deep processing of farm products, relate to a kind of production technique of fruit wine, be specially a kind of production technique of sweet osmanthus pear fruit wine.
Background technology
Liquor industry is gradually from liquor toward brewing wine future development at present, and the present invention complies with development need; The shared alcoholic drink ratio of fruit wine goes up year by year, is more and more subject to pursuing of human consumer, and the fruit wine of more kinds is complied with the market requirement.The present invention is a kind of technique of Novel flower odor type fruit wine, has extraordinary market outlook.
At present, commercially available fruit wine mostly is preparation, by fruit juice, after alcohol-pickled, is got dew, then adds sugar and other batching, through allotment color, makes.The single fruit of the many employings of minority Fermented Fruit Wine is that raw material ferments, and by allotment color, forms.
Blending type fruit wine, general wine and women-sensual pursuits is bright-coloured, and taste is salubrious, but lacks mellow sense, sometimes has obvious alcohol smell, and wine body is inharmonious.Do not possess health-care effect.
Single fermentation type fruit wine, especially common pear wine, fruital is not dense, and after fermentation, yeast flavour covered fruital, usually by adding essence, carried out flavouring, lacked the natural flavor of natural food.
Pear is the special product fruit of China, at home and abroad on market, has long enjoyed a good reputation.The strong adaptability of pear, extensively cultivates in Hebei, the ground such as Shandong, Liaoning, Anhui, Jiangsu.Pear has very abundant nutritive value: one, in pears, contain abundant vitamin B group, energy cardioprotection, lessens fatigue, and strengthens myocardial viability, reduces blood pressure; Two, the composition such as the contained glycoside of pears and tannic acid, can expelling phlegm for arresting cough, and throat is had to maintenance action; Three, pears have compared with polysaccharose substance and multivitamin, are easily absorbed by the body, and improve a poor appetite, and liver is had to provide protection, and the pectin content in pears is very high, contribute to digestion, tonneau stool; Four, pears are cool in nature and can heat-clearing calm, and normal food can make blood pressure recover normal, improve the symptom such as have a dizzy spell; Five, food pears energy atherosclerosis, suppresses the formation of carcinogenic substance nitrosamine, thus cancer-resisting.
The traditional Chinese medical science thinks, sweet osmanthus has good pharmaceutical use.Ancients say that osmanthus is the length of hundred medicines, so can reach the effect of " the longevity Your Highness of drink " with the wine of sweet osmanthus brew.Sweet osmanthus is warm in nature, taste is pungent, enters lung, large intestine channel, decoct soup, make tea or infusing drugs in wine for oral administration, have the effect of warming spleen and stomach for dispelling cold, warm stomach and alleviating pain, the scattered silt of reducing phlegm, poor appetite, phlegm and retained fluid are coughed and are breathed heavily, hemorrhoid, dysentery, through closing stomachache, have certain curative effect.
Summary of the invention
The present invention is just for above technical problem, provides that can to produce flavour pure, soft and graceful; Transparent color and luster, limpid; It gives off a strong fragrance lastingly, and the smell of fruits is very sweet, the production technique of a kind of sweet osmanthus pear fruit wine of the soft association of aroma.
Concrete technical scheme of the present invention is as follows:
A production technique for sweet osmanthus pear fruit wine, comprises the following steps:
(1) material choice: select fresh succulence, without insect pest without rotten pear; The fragrance of flowers is strong in sweet osmanthus selection, the dry golden osmanthus that pattern is golden yellow;
(2) clean, soak: the pear of choosing is put into the pond that clear water is housed and clean, by surperficial foreign material, the fouling productss such as earth thoroughly clean up, and then in clear water, soak 1-2h again;
(3) fragmentation of pear, squeeze the juice: by the pear peeling of soaking, coring, remove stalk, be cut into fritter by knife, after mixing with water, with juice extractor, squeeze the juice, it is to be 1:0.5-1.5 in mass ratio that pear mixes with water, after having squeezed juice, add immediately sodium sulphite anhydrous 99.3, regulating initial pol is 20-22%, adopts citric acid or sodium hydroxide to regulate pH value, and pH value is adjusted to 4.0-4.5; Proportionlity mix, in the pear fruit juice after every liter of fragmentation, add 45mg sodium sulphite anhydrous 99.3.
(4) fermentation: add the yeast after inoculation activation in the liquid obtaining in step (3), then add dry Jin Guihou to ferment, main fermentation temperature is 18-22 ℃, fermentation time 6-8 days;
(5) aftertreatment: after fermentation ends, remove wine pin, add gelatin and do clarifying treatment, suitably adjust wine, sugar, acidity, the local flavor of wine is more coordinated, the about 10-11%(v/v of its finished wine precision).The addition of gelatin is that every 100ml goes to add 0.03g in the fermented liquid after wine pin, suitably adjusts wine, sugar, acidity, and the local flavor of wine is more coordinated, and refers to here the liquid of doing after clarifying treatment is adjusted to the local flavor that meets popular mouthfeel.
Yeast after described activation, the glucose solution that its activation step is is 5% with quality percentage composition, or employing fruit juice: the mass ratio of water is that the solution that mixes of 1:1 relation is as substratum, add the special-purpose dry yeast of Angel grape wine fruit wine, guarantee to contain the special-purpose dry yeast of 0.03g-0.05g Angel grape wine fruit wine in every 100ml fermented liquid, activate the activated grape wine high-activity yeast that 30min can make.Grape wine fruit wine special-purpose dry yeast in Angel adopts the special-purpose dry yeast of commercially available Angel grape wine fruit wine, and activation yeast also can adopt traditional activating technology.The add-on of the yeast after activation is the 6-10% of the liquid volume that finally obtains in step (3).In every liter of liquid to be fermented, add 3-5g to do golden osmanthus.
Positively effect of the present invention is embodied in:
(1), this explained hereafter goes out the sanitary index of product: the regulation that meets GB GB2758-81.Fruit wine is with the color and luster of fruit wine, fragrance, and mouthfeel, typicalness is evaluated.
(2) color that, this explained hereafter goes out product shows as: distinctness, coordination, gloss, without fading, without variable color.
(3), this explained hereafter goes out the transparency of product: clarification, clear bright, nothing precipitation, without seston, without loss of gloss phenomenon.
(4), this explained hereafter goes out the fragrance of product: there is former fruital, aroma (the preparation former fruit of drinking utensils or plant fragrance), soft association, dense fragrance is lasting, does not have a foreign odor, has peculiar flavour.
(5), this explained hereafter goes out the taste of product: pure, perfect coordination, soft and graceful, refreshing suitable, has lingering fragrance, and free from extraneous odour, has individual style.
(6), this explained hereafter goes out fragrance and the color and luster that product has pear, sweet osmanthus.
(7), this patent is to take fresh pear as raw material, adds a certain amount of sweet osmanthus, the Novel flower odor type technique for producing fruit wine that combined ferment forms.Through prior fermentation and later stage ageing, the fragrance of a flower, fruital energy effective integration, make wine body soft, and smell coordination integrates sweet osmanthus and pear health-care effect.Overcome the defects such as the mouthfeel of commercially available blending type fruit wine is bad, also avoided the shortcoming of commercially available Fermented Fruit Wine fragrance deficiency, fermented and completely except simple, adjust sugar without any essence of interpolation.
Accompanying drawing explanation
Fig. 1 is process flow diagram of the present invention;
Fig. 2 is the change curve schematic diagram of the different fermentations time residual sugar described in embodiment 3, alcoholic strength, anthocyanidin in the present invention;
Embodiment
In order to make object of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is described in further detail, but this should be interpreted as to the scope of the above-mentioned theme of the present invention only limits to following embodiment.
Embodiment 1:
A production technique for sweet osmanthus pear fruit wine, comprises the following steps:
(1) material choice: select fresh succulence, without insect pest without rotten pear; The fragrance of flowers is strong in sweet osmanthus selection, the dry golden osmanthus that pattern is golden yellow;
(2) clean, soak: the pear of choosing is put into the pond that clear water is housed and clean, by surperficial foreign material, the fouling productss such as earth thoroughly clean up, and then in clear water, soak 1.5h left and right again;
(3) fragmentation of pear, squeeze the juice: by the pear peeling of soaking, coring, remove stalk, be cut into fritter by knife, after mixing with water, with juice extractor, squeeze the juice, after having squeezed juice, add immediately sodium sulphite anhydrous 99.3, regulating initial pol is 22%, adopts citric acid or sodium hydroxide to regulate pH value, to 4.5; Pear mixes with water and is in mass ratio to mix for the proportionlity of 1:1, in the pear fruit juice after every liter of fragmentation, adds 45mg sodium sulphite anhydrous 99.3.
(4) fermentation: add the yeast after inoculation activation in the liquid obtaining in step (3), the inoculum size of the yeast after activation is to obtain 6% of liquid volume percentage composition, then add the dry Jin Guihou of 4g to ferment, main fermentation temperature is 18 ℃, fermentation time 8 days;
(5) aftertreatment: after fermentation ends, remove wine pin, add 3g gelatin in every 100ml liquid and do clarifying treatment.
Embodiment 2:
A production technique for sweet osmanthus pear fruit wine, comprises the following steps:
(1) material choice: select fresh succulence, without insect pest without rotten pear; The fragrance of flowers is strong in sweet osmanthus selection, the dry golden osmanthus that pattern is golden yellow;
(2) clean, soak: the pear of choosing is put into the pond that clear water is housed and clean, by surperficial foreign material, the fouling productss such as earth thoroughly clean up, and then in clear water, soak 2h again;
(3) fragmentation of pear, squeeze the juice: by the pear peeling of soaking, coring, remove stalk, be cut into fritter by knife, after mixing with water, with juice extractor, squeeze the juice, after having squeezed juice, add immediately sodium sulphite anhydrous 99.3, regulating initial pol is 22%, adopts citric acid or sodium hydroxide to regulate pH value, to 4.5; Pear mixes with water and is in mass ratio to mix for the proportionlity of 1:1.5, in the pear fruit juice after every liter of fragmentation, adds 45mg sodium sulphite anhydrous 99.3.
(4) fermentation: add the yeast after inoculation activation in the liquid obtaining in step (3), the inoculum size of the yeast after activation is to obtain 10% of liquid volume percentage composition, add the dry Jin Guihou of 5g to ferment, main fermentation temperature is 22 ℃, fermentation time 8 days again;
(5) aftertreatment: after fermentation ends, remove wine pin, add 3g gelatin in every 100ml liquid and do clarifying treatment.
Embodiment 3:
A production technique for sweet osmanthus pear fruit wine, comprises the following steps:
(1) material choice: select fresh succulence, without insect pest without rotten pear; The fragrance of flowers is strong in sweet osmanthus selection, the dry golden osmanthus that pattern is golden yellow;
(2) clean, soak: the pear of choosing is put into the pond that clear water is housed and clean, by surperficial foreign material, the fouling productss such as earth thoroughly clean up, and then in clear water, soak 2h again;
(3) fragmentation of pear, squeeze the juice: by the pear peeling of soaking, coring, remove stalk, be cut into fritter by knife, after mixing with water, with juice extractor, squeeze the juice, after having squeezed juice, add immediately sodium sulphite anhydrous 99.3, regulating initial pol is 20%, adopts citric acid or sodium hydroxide to regulate pH value, to 4.0; Pear mixes with water and is in mass ratio to mix for the proportionlity of 1:0.5, in the pear fruit juice after every liter of fragmentation, adds 45mg sodium sulphite anhydrous 99.3.
(4) fermentation: add the yeast after inoculation activation in the liquid obtaining in step (3), the inoculum size of the yeast after activation is to obtain 6% of liquid volume percentage composition, then add the dry Jin Guihou of 3g to ferment, main fermentation temperature is 18 ℃, fermentation time 6 days;
(5) aftertreatment: after fermentation ends, remove wine pin, add 3g gelatin in every 100ml liquid and do clarifying treatment.
Adopt above-described embodiment 1,2,3 zymotechniques to make wine sample and be respectively sample 1, sample 2, sample 3, subjective appreciation and physical and chemical index are as table 1.Subjective appreciation is undertaken by fruit wine, GB GB/T15038-94 vinous.Fruit wine is with color and luster, fragrance, and mouthfeel, typicalness is evaluated.
Look: distinctness, coordination, gloss, without fading, without variable color.
Transparent: clarification, clear bright, without precipitation, without seston, without loss of gloss phenomenon.
Fragrant: there is former fruital, aroma (the preparation former fruit of drinking utensils or plant fragrance), soft association, dense fragrance is lasting, does not have a foreign odor, has peculiar flavour.
Taste: pure, perfect coordination, soft and graceful, refreshing suitable, has lingering fragrance, and free from extraneous odour, has individual style.
Typicalness: fragrance and the color and luster with pear sweet osmanthus.
Table 1 physical and chemical index and sensory evaluation scores
From table 1 result, can draw, the wine sample conformance with standard that the zymotechnique of employing embodiment 1,2,3 obtains, fruital aroma fragrance of a flower three coordinates, soft association, has good typicalness; Color and luster cadmium yellow, clear; Flavour is pure, soft and graceful, have lingering fragrance.
Embodiment 4:
Adopt with identical step and the technique of embodiment 1, only change the fermentation number of days in technique, measure the changing conditions of different fermentations time residual sugar, alcoholic strength, anthocyanidin, as shown in Figure 2, pear wine fermented with osmanthus flower its residual sugar in the time of the 6th day has been down to below 1% as seen from Figure 2, meet the requirements, at 8 days alcoholic strengths, instead reduced, from experimental data, in the time of 6 days, alcoholic strength, acidity are all than other several days better, anthocyanidin can leach a small amount of anthocyanidin during the fermentation, and anthocyanidin content about 6 days and after all there is no a larger variation.Taste result: the pear sweet osmanthus fruit wine fermenting 6-8 days is best in quality, and its color and luster, without brown, vivid limpid, is aureus; The purer free from extraneous odour of its taste, tart flavour is lighter; Transparency is good, without loss of gloss phenomenon; The fragrance with pear and sweet osmanthus, more soft association; Its typicalness is also better.Measure different fermentations time volatile component examples comparative
On the basis of embodiment 1, measure physical and chemical index and the flavor compound of its fermentation wine sample in the time of 4 days, as following table 2,3.
Table 2 physical and chemical index
Sample flavour substances component list when table 3 fermentation time is 4 days
On the basis of embodiment 2, measure physical and chemical index and the flavor compound of its fermentation wine sample in the time of 8 days, as following table 4,5.
Physical and chemical index and sense organ taste's result when table 4 fermentation time is 8 days
Sample flavour substances component list when table 5 fermentation time is 8 days
From different fermentation time aroma components, it is 4 days that the fermentation time aroma component of 8 days is obviously less than fermentation time, is mainly reflected in the variation of sweet osmanthus aroma component.As β-ionone reduces approximately 1 times, Geraniol generation esterification, generates geranyl phenylacetate, and along with fermentation time increases, sweet osmanthus king increase to some extent.For the decline of pear fruit wine Main Fragrance kind, cause the reason of the variation of aroma component, a part is the release along with fermenting process carbonic acid gas, part flavour ingredient volatilization, thereby content reduces; Part flavour ingredient, along with the increase of alcoholic strength is dissolved gradually, content increases; Also have a small part alcohols flavour ingredient, be combined with acids during the fermentation, generate ester class, produce new local flavor.Meanwhile, along with the growth of fermentation time, higher alcohols content reduces rapidly, and the content of ester increases to some extent, is conducive to improve the quality of fruit wine.Therefore, sweet osmanthus pear Fermented Fruit Wine, is different from general assembled alcoholic drinks, is also different from sweet osmanthus, the pear wine of the rear allotment of fermentation separately, because various flavour substances content and character can change during the fermentation, local flavor is more coordinated soft.
Differing temps fermentation comparing result
On the basis of embodiment 1, only change the temperature of fermentation, about then its physics and chemistry and Oranoleptic indicator being divided, as shown in the table:
Physics and chemistry and the Oranoleptic indicator of table 6 pear wine fermented with osmanthus flower
As seen from the above table, temperature is also very large for the impact of fermentation, and sample 1 mouthfeel is better, slightly sweet, and wine degree is low, and residual sugar is many; Sample 2 mouthfeels are good, and fragrance is pure, have good typicalness; Sample 3, mouthfeel is poor, easy top, yeast flavour is dense.
Different initial pol fermentation comparing results
Adopt the processing step in embodiment 1, about the fermentations of only setting different just sugar divide for the physics and chemistry of fruit wine and Oranoleptic indicator; Analytical results is as following table:
Table 7 different just physics and chemistry and Oranoleptic indicator's comparative analyses of sugar-fermenting sweet osmanthus pear fruit wine
By table 7, can find out, residual sugar is all lower than 1%, but initial pol is while being 23% and 24%, and alcoholic strength does not have up-trend, and acidity is because yeast has during fermentation produced some acids, makes the reduction of pH value.
After fermentation period finishes, it is better that when initial pol is 20-22%, the wine sample of pear wine fermented with osmanthus flower is tasted result.No matter be that its color, smell and taste or its typicalness are all better.Bright and lustrous, without brown; Its fragrance do not have stink, the smell of fruits is very sweet, the soft association of aroma; Its taste not tool is pained, pure; Its transparency limpid bright, without any suspended substance; Typicalness is also quite good.When just sugar is 23%, mouthfeel is also better, but is cost consideration, selects sugared concentration 20-22%.
The comparative analysis of different initial pH value fermentation results.
Adopt the processing step in embodiment 1, be determined under different initial pH value, fermentation results contrast sees the following form:
Physics and chemistry and the Oranoleptic indicator of the different initial pH value fermentation of table 8 pear wine fermented with osmanthus flower
By table 8, can find out, in 8 day time, residual sugar is all lower than 1%, and alcoholic strength is 10.5, and anthocyanidin content is more or less the same, and pH is because yeast has during fermentation produced some acids, and pH value is reduced.After fermentation period finishes, the pol of fruit wine is transferred to 2-3%, fermented wine product are tasted, given a mark.Trial test result is as follows: initial pH3.5 tart flavour is too dense, has covered vinosity, clarification, no suspended substance; Initial pH4.0 vinosity is denseer, and fragrance of osmanthus is obvious, transparent limpid; Initial pH4.5 color and luster is without brown, distinctness, and clearly, tart flavour is just in time for sweet osmanthus pears perfume (or spice); Initial pH5.0 vinosity tart flavour is all lighter, and fragrance of osmanthus and pears perfume (or spice) are not obvious, but transparent clear clear, no suspended substance.By upper table, can show that the fruit wine of gained is best wine sample the initial pH4.0-4.5 in the situation that, no matter be its color and luster, Wen Xiang, taste perfume (or spice) or transparency is all better.
The comparative analysis of different vaccination amount fermentation results
Taking the Angel TH grape wine high activity dried yeast having activated is fermented yeast, adopts 4%, 6%, 8%, 10% inoculum size to test the inoculum size of determining that it is optimum.Initial pH was 4.5, and initial sugar degree is 22%, and juice, than being 1:1, adds 0.4g/100ml sweet osmanthus, 22 ℃ of bottom fermentations 6 days.
The comparative analysis of table 9 different vaccination amount fermentation results
During the inoculum size of 6-10%, residual sugar, alcoholic strength, anthocyanidin content are all more or less the same, and 4% inoculum size is because inoculum size is too little, and sugar utilizes not exclusively.Sense organ taste's analytical results: its color and luster under 3% inoculation compared with the color and luster under other inoculum sizes all vivid, coordinate.And the transparency of obtained wine thereby sample is poor under 4% inoculation, have more suspended substance, yet it is all better in color and luster, taste, transparency, typicalness to take the wine sample that 6-10% fermented as inoculum size.
8, different sweet osmanthus dosage fermentation results comparative analysis
Adopt method and step in embodiment 1, only change the addition in dry golden osmanthus, measure the impact that it brings.
The comparative analysis of the different sweet osmanthus dosage of table 10 fermentation results
Sweet osmanthus dosage is on not impact of alcoholic strength, and dosage is many, and anthocyanidin is corresponding slightly to be increased.Mainly to affect mouthfeel, fragrance.During 3g/L, Wen Xiang is slightly light, and entrance sweet osmanthus fragrance is also light, but fruital is better, and fragrance of a flower fruital aroma integral body is relatively coordinated, and mouthfeel is better.During 5g/L, sweet osmanthus is added fragrant outstanding, and entrance sweet osmanthus fragrance is better, and fruital can not embody relatively, smell coordination, and mouthfeel is also relatively good.
9, the parameter of product
The fresh pear of take is squeezed the juice as raw material, juice is than 1:0.5-1.5 (volume ratio), every liter of fermented liquid adds the dry golden osmanthus of 3-5g, then access activated grape wine high-activity yeast brew pear wine fermented with osmanthus flower, fermentation condition is: fermentation period 6-8 days, and main fermentation temperature is 18-22 ℃, after adjusting, initial pol is 20-22%, initial pH is 4.0-4.5, yeast-inoculated amount 6-10%; The about 10-11%(v/v of fruit wine finished wine precision brewing with this condition), the finished product adjust sugar to 2-3%.Its taste is pure, soft and graceful; Transparent color and luster, limpid; Its fragrance is also strong lasting, and the smell of fruits is very sweet, the soft association of aroma.
Table 11 sweet osmanthus pear fruit wine product basic parameter
Remarks: subjective appreciation is undertaken by fruit wine, GB GB/T15038-94 vinous.
Sanitary index: the regulation that meets GB GB2758-81.
Fruit wine is with the color and luster of fruit wine, fragrance, and mouthfeel, typicalness is evaluated.
Look: distinctness, coordination, gloss, without fading, without variable color.
Transparent: clarification, clear bright, without precipitation, without seston, without loss of gloss phenomenon.
Fragrant: there is former fruital, aroma (the preparation former fruit of drinking utensils or plant fragrance), soft association, dense fragrance is lasting, does not have a foreign odor, has peculiar flavour.
Taste: pure, perfect coordination, soft and graceful, refreshing suitable, has lingering fragrance, and free from extraneous odour, has individual style.
Typicalness: fragrance and the color and luster with sweet osmanthus pear.
Aesthetic quality's evaluation result
Claims (8)
1. a production technique for sweet osmanthus pear fruit wine, is characterized in that comprising the following steps:
(1) material choice: select fresh succulence, without insect pest without rotten pear; The fragrance of flowers is strong in sweet osmanthus selection, the dry golden osmanthus that pattern is golden yellow;
(2) clean, soak: the pear of choosing is put into the pond that clear water is housed and clean, by surperficial foreign material, the fouling productss such as earth thoroughly clean up, and then in clear water, soak 1-2h again;
(3) fragmentation of pear, squeeze the juice: by the pear peeling of soaking, coring, remove stalk, be cut into fritter by knife, after mixing with water, with juice extractor, squeeze the juice, after having squeezed juice, add immediately sodium sulphite anhydrous 99.3, regulating initial pol is 20-22%, adopt citric acid or sodium hydroxide to regulate pH value to 4.0-4.5, liquid that must be to be fermented;
(4) fermentation: to the yeast after adding inoculation activation in the liquid fermenting obtaining in step (3), then add dry Jin Guihou to ferment, main fermentation temperature is 18-22 C, fermentation time 6-8 days;
(5) aftertreatment: after fermentation ends, remove wine pin, add gelatin and do clarifying treatment.
2. the production technique of sweet osmanthus pear fruit wine according to claim 1, is characterized in that: the pear described in step (3) mixes with water, and it mixes in mass ratio for the proportionlity of 1:0.5-1.5 is carried out.
3. the production technique of sweet osmanthus pear fruit wine according to claim 1, is characterized in that: the sodium sulphite anhydrous 99.3 described in step (3), its add-on is to add 45mg in the pear fruit juice after every liter of fragmentation.
4. the production technique of sweet osmanthus pear fruit wine according to claim 1, it is characterized in that: the yeast after the activation described in step (3), its activation step is for the glucose solution that is 5% with quality percentage composition or adopt fruit juice: the mass ratio of water is that the solution of 1:1 relation mixing is as substratum, add the special-purpose dry yeast of Angel grape wine fruit wine, activation 30min.
5. the production technique of sweet osmanthus pear fruit wine according to claim 1, is characterized in that: the add-on of the yeast after the activation described in step (3) is the 6-10% of the liquid volume that finally obtains in step (3).
6. the production technique of sweet osmanthus pear fruit wine according to claim 1, is characterized in that: in step (4), in every liter of liquid to be fermented, add 3-5g to do golden osmanthus.
7. the production technique of sweet osmanthus pear fruit wine according to claim 1, is characterized in that: the yeast after the activation described in step (4) is activated grape wine high-activity yeast.
8. the production technique of sweet osmanthus pear fruit wine according to claim 1, is characterized in that: the fruit wine obtaining after step (5), the about 10-11%(v/v of its finished wine precision).
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| CN107099413A (en) * | 2017-05-04 | 2017-08-29 | 郝之奎 | A kind of preparation method of Dangshan pear wine |
| CN108841476A (en) * | 2018-06-22 | 2018-11-20 | 江南大学 | A kind of fermented type fragrance of a flower pear wine and preparation method thereof |
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